I have a bit of an addictive personality. Not in a bad way but in a food way. I get on a roll with things and I just want them over and over and over again until I get sick of them. Olive hommus has been on the menu for nearly two years now and I'm yet to tire of it.
When I first started eating it, it was a tub of store-bought olive tapenade mixed together with a tub of store-bought hommus. Then it went to homemade hommus mixed with store-bought tapenade when I realised the seriously low percentage of chickpeas you actually get in hommus unless you pay big bucks for it, which I don't have.
Now, I've mastered the recipe to make it myself using just 6 ingredients which is about a million fewer than in my first totally processed recipe. My final version is gluten and dairy free and vegan and pretty much fat-free too (do chickpeas have fat? I should know that!) but you wouldn't know it.
It's so creamy and moreish I gobble down more than enough to make up for the fact that it's actually good for me. Olive hommus and rice crackers is my pre-dinner snack of choice during the week when I'm being good and avoiding my major weakness - Tasty Cheese CCs.
Usually the sesame seeds don't stay whole but I forgot to turn the blender onto turbo so they stayed dotted through this version. If you don't want the little specks then feel free to use tahini in place of the sesame seeds.
This recipe makes quite a big batch but I've worked out the proportions so I use a whole tin of chickpeas with no wastage. You could use those mini tins and make a smaller-scale version if you like but you'll regret it. I'm not sure how long you should keep it in the fridge but usually mine lasts about 2 weeks and I've never gotten sick so I'll say that's a fair indication of the best-before date.
Just a note, I like it quite garlicky so if you're not a fan, cut it down a little bit (not too much though). Enjoy!
What about you? What did you used to buy and now make from scratch?
Recipe
Ingredients
- 1 400 g tin chick peas drained and rinsed
- 1 cup pitted Kalamatta olives
- 1 teaspoon cumin
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon sesame seeds
Instructions
- Place the chickpeas in a small saucepan and cover with filtered water.
- Bring the pot to the boil then reduce to a simmer, covered, for 40 minutes then set aside to cool (don't discard the water).
- Place the cooled chickpeas, olives, cumin, garlic, lemon juice and sesame seeds and about ½ a cup of the water in a blender and blend until smooth.
- You may need to add a little more of the liquid from the chickpeas to get it to the right consistency.
- Store in an airtight container in the fridge.
The Life of Clare says
There's so many things that we used to buy and now make. Bread, hommus, peanut butter, tortillas and the list goes on. This looks delicious. Hommus is on my to-do list today, maybe I'll make an olivey version.
Claire says
Do it Clare!
celia says
Claire, that sounds delicious - no tahini, which is really interesting! And please... don't say Tasty Cheese CCs too often - just the words make my mouth water! I can't go near them! :)
Claire says
Ooh I didn't know you were a fellow addict!
celia says
Actually, the Cheese Supreme ones are my weakness...though I haven't had any for years!
Claire says
Tasty Cheese are my favourite. I think I've been an addict for at least 15 years!
Stephanie@Henry Happened says
oh, yum! I just love olives and this looks quite easy!
Claire says
Seriously easy Stephanie!
Lorraine @ Not Quite Nigella says
I used to buy so much but now I love making my own of everything. The only thing that I do buy now is mayonnaise just because it keeps for longer as we don't eat it quickly enough.
Claire says
That's true I buy mayo too. I have to say I didn't have much luck when I made crumpets so I'd probably buy them as well.
The Café Sucré Farine says
Oh Claire, yum! I've eaten and made tons of hummus but never with olives, where have I been? I can't wait to try this. I know Cait will flip over it too, we're both olive nuts!
Claire says
I must have made this one up all on my own Chris because I haven't come across anyone who'd heard of it before. I hope she likes it!
Kristin says
Oh this is one is yummy. I might have to make it this weekend! x
Claire says
Yes make it!
Lisa the Gourmet Wog says
I have to agree, once you start making your own hommus, you can't go back to the premade stuff, it's just not the same! Great addition with the olives too, sounds so yum!
Claire says
Nope not the same at all.
Hotly Spiced says
I love olives and this 'hummus' would be so yummy. And it must be wonderful with your toasted bread. I guess this is highly addictive! Even though it makes two cups I'm sure that disappears very quickly xx
Claire says
It would even pass the uni student's diets! You could serve it with carrot sticks.
Jess says
Mmmm - I just love these flavors. I have never, ever even tasted olive hummus though - how did I miss it all this time!? Will be making this version, stat.
Claire says
You will just have to make it now Jess!
Kirsty @ The Natural Foodie says
My hubby has the same food addictive personality, currently it's greek salad :S The problem is, when he gets sick of it, it means the food is banished from the house for years! I'd never thought to combine chickpea with olive but I am loving the sound of this idea x
Claire says
Haha no I'm not quite that bad when I get over it. It's usually I don't have it for a few days then I forget about it.